Two-Bean Vegetarian Chili
Because they're high in soluble fiber, beans are a cholesterol fighter's best friend. We like the black-bean and chickpea combination, but feel free to use your favorites.
- 1 tablespoon olive oil
- 1 large onion, coarsely chopped
- 3 cloves garlic, minced
- 1 pound butternut squash peeled, seeded, and cut into 1/2-inch chunks
- 1 red bell pepper ribs and seeds removed, cut into 1-inch chunks
- 1/4 teaspoon chipotle chile powder
- Coarse salt and ground pepper
- 1 can (14. 5 ounces) stewed tomatoes in juice
- 1 can (19 ounces) chickpeas, drained and rinsed
- 1 can (19 ounces) black beans, drained and rinsed
- 1/2 cup chopped cilantro
- Lime wedges for serving
- In a Dutch oven or 5-quart saucepan with a lid, heat oil over medium. Add onion and garlic and cook, stirring occasionally, until tender, 5 to 7 minutes. Add squash, bell pepper, and chile powder; season with salt and pepper and cook, stirring 1 minute. Add 1/2 cup water. Cover and simmer until vegetables are crisp-tender, about 7 minutes.
- Stir in tomatoes and their juice, breaking them up with a spoon; add chickpeas, black beans, 1/4 cup cilantro, and 1/2 cup water. Bring to a boil. Reduce to a simmer, partially cover, and cook until lightly thickened, about 20 minutes.
- Season with salt and pepper. Stir in remaining cilantro and spoon into serving bowls. Serve with lime wedges.
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